(Michigan State Fair)
2 cubes low-sodium chicken bouillon
1 pound boneless, skinless chicken breast,
cut into strips
1/4 cup strawberry vinegar
1 (20-ounce) can pineapple tidbits, drained;
juice reserved
1 medium green or red pepper
1/2 cup sliced onions
1/2 cup sliced carrots
1 cup broccoli florets
3/4 cup cashews
Hot cooked rice
In a large nonstick skillet, brown chicken
strips; add onion and cook 1 minute longer.
Remove pan from heat.
Dissolve the chicken bouillon in the reserved
pineapple juice; add the vinegar and stir
well. Add to the browned chicken.
Return pan to medium heat. Stir in broccoli, carrots,
pepper and cashews. Cook until vegetables are
crisp-tender. 2 cubes low-sodium chicken bouillon
1 pound boneless, skinless chicken breast,
cut into strips
1/4 cup strawberry vinegar
1 (20-ounce) can pineapple tidbits, drained;
juice reserved
1 medium green or red pepper
1/2 cup sliced onions
1/2 cup sliced carrots
1 cup broccoli florets
3/4 cup cashews
Hot cooked rice
In a large nonstick skillet, brown chicken
strips; add onion and cook 1 minute longer.
Remove pan from heat.
Dissolve the chicken bouillon in the reserved
pineapple juice; add the vinegar and stir
well. Add to the browned chicken.
Return pan to medium heat. Stir in broccoli, carrots,
pepper and cashews. Cook until vegetables are
Add the pineapple tidbits and
serve over hot rice.